I cut a piece and had the wife cook it with onion like steak. Kinda mushy, didn't get no smaller with chewing, too flavorful for my taste. I don't like the flavor of deer if it's the least bit strong. I remove all fat and as much connective tissue and silver skin as I can to limit the flavor. I like the rump or round for steaks and roasts. Neck makes a good roast, but what to do with backstraps?